CRUST:

2 c. graham cracker crumbs
1/4 c. butter, melted

FILLING:

4 (3 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1 1/2 tbsp. flour
3/4 tsp. grated lemon peel
1/4 tsp. vanilla
2 eggs
2 egg yolks
1 c. canned pumpkin

TOPPING:

1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees. Mix graham cracker crumbs and butter; press to bottom and 1/2 inch up sides of 13x9x2 pan, saving small amount to sprinkle on top of cheesecake.

In large bowl or food processor, combine cream cheese, sugar, flour, lemon peel and vanilla; beat on medium until smooth. Add eggs, egg yolks and pumpkin; beat until smooth. Turn into crust. Bake 35-40 minutes at 350 degrees until center is firm when cheesecake is shaken.

Mix sour cream, sugar and vanilla. Spread over cheesecake at end of baking. Return to oven and bake 10 minutes longer. Cool cheesecake about 1 hour. Sprinkle remaining graham cracker crumbs on top. Refrigerate until chilled. Cut in squares.